Cooking for the refugees this weekend, I made a Venezuelan slaw to go with the pulled pork and arepas. It’s funny — it’s only in recent years that I’ve gotten to actually like this kind of thing, but now I think it makes the sandwich so much better. Although admittedly, this was a little mild for my tastes — I’d punch up the lime juice AND add a hefty dose of green chili.
This is the recipe I used, but I bet you can find better ones: https://food52.com/…/14115-black-bean-arepas-with…
It is awfully pretty, though!